Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Smoky chicken skewers

A tapas-style canapé of marinated and grilled chicken kebabs, best served with smoked garlic mayonnaise dip

  • Prep: 15 mins
    Cook: 15 mins
    Plus soaking
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 126
  • Carbohydrates 0
  • Saturated Fat 1
  • Sugar 0
  • Protein 18
  • Fat 6
  • Fibre 0
  • Salt 0.2

Nutrition per serving

  • Calories 126
  • Carbohydrates 0
  • Saturated Fat 1
  • Sugar 0
  • Protein 18
  • Fat 6
  • Fibre 0
  • Salt 0.2

Ingredients

  • 6 boneless, skinless chicken thighs (about 500g/1lb 2oz)
  • 2 tbsp olive oil
  • 1 tsp fennel seed, crushed
  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika (pimenton)
  • 1 garlic clove, crushed
  • 1 tsp red wine vinegar
  • smoky aïoli, to serve (see tips below)

Tip

Smoky aïoli
Mix together 8 tbsp mayonnaise, 2 crushed garlic cloves, 1 tsp paprika and a squeeze of lemon juice.

Method

  1. You need 15 skewers: if wooden, soak in water for 10 mins. Cut chicken into 3cm pieces and place in a bowl. Add 1 tbsp olive oil, the spices, garlic and vinegar, toss well and season. You can do this up to a day before and refrigerate.

  2. Thread 2-3 pieces on each skewer. Pour remaining oil in a frying pan or rub onto a griddle pan. Get the pan hot and sear the chicken for 3-4 mins on each side – you may have to do this in batches, keeping the cooked skewers warm in a low oven. Serve with smoky aïoli if you like.

Suggested recipes from this collection...